Conditioning of meat from different species. Relationship between tenderising and the levels of cathepsin B, cathepsin L, calpain I, calpain II and β-glucuronidase
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 20 (1), 1-18
- https://doi.org/10.1016/0309-1740(87)90046-5
Abstract
No abstract availableThis publication has 32 references indexed in Scilit:
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